Here's some info I found from Eric Warner's "German Wheat Beer". On page 80: "Top fermenting yeast also tend to autolyze quicker than bottom fermenting yeast, and so affects the flavor stability of Weissbiers that are distributed over a large area or stored for long periods of time." There are a few pages regarding bottling weissbiers, but the gist of it is that filtering and conditioning with lager yeast aids in stability and clarity. The clarity doesn't really match with the modern perception of weissbier, but cloudy beer wasn't always a positive attribute of weissbiers. I couldn't find any good info on bottling in "Brewing with Wheat". I'll see if I can find a modern journal article or conference paper that mentions this and report back.